Saturday, June 28, 2014

Swiss Cheese Custard with Asparagus (1975)

  • 10 oz asparagus spears, steamed
  • 8 oz Swiss Cheese, diced
  • 2 cups milk
  • 4 eggs
  • 2 tbspns butter
  • 1/2 tspn Worcestershire sauce
  • 1/2 tspn salt
  • Cayenne or white pepper
Preheat oven to 325 degrees. Reduce heat to low, and add cheese, salt, Worcestershire, pepper and butter.  Stir until cheese melts.  Remove from heat and cool.

Beat eggs in a medium-sized bowl. Add cheese mixture gradually, beating constantly.  Pour mixture into a well-buttered baking dish or 4-cup ring mold.  Place mold in  baking pan; add enough boiling water to baking pan to come as high as the mixture is in the mold.  

Cover the mold loosely with foil. Bake 40 to 50 minutes, or until a knife comes out clean. Loosen custard carefully.  Unmold on a plate. Arrange asparagus in the center of the ring. Serves 6.

Wonderful for a brunch or good as a family supper with sausages.

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

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